Cooking with Wine

Add Some Wine to Your Thanksgiving Side Dishes

Butternut Squash

Ingredients
1 butternut squash
¼ cup butter
¼ cup brown sugar
¼ cup red wine
½ teaspoon herb seasoning mix
½ teaspoon clove
Salt
Pepper
Pumpkin seeds

Instructions

  1. Remove seeds from squash and cut into thick slices. Place in baking pan.
  2. Melt butter and pour over squash; 
sprinkle with brown sugar.
  3. Add wine, cloves and seasonings.
  4. Stir mixture, cover. Bake at 350 F until tender, about 45 minutes.
  5. Garnish with pumpkin seeds.

Recipe from GeniusKitchen.com

Sweet Potato Pudding

Serves 4 to 6

Ingredients
1 pound, 7 ounces sweet potatoes
3 eggs
3/4 cup sugar
Dash salt
4 tablespoons butter
Dash cinnamon
1/3 cup white wine
1/2 cup milk
1 bag mini marshmallows

Instructions

  1. Put sweet potatoes through a rough sieve or mash them.
  2. Beat eggs lightly.
  3. Add sugar, salt, melted butter, wine, 
cinnamon and milk.
  4. Place in greased casserole and bake at 325 F for 1 hour.
  5. Melt marshmallows on top.

Recipe from Cooks.com.

Apple Harvest Soup

Serves 6

Ingredients
4 slices day-old bread
3 apples, peeled, cored and sliced
1 large butternut squash, peeled and sliced
2 medium onions, sliced
4 cups chicken stock
¾ teaspoon dried tarragon
Salt and pepper to taste
½ cup apple wine
½ cup heavy cream
Sour cream
Chopped scallions

Instructions

  1. Make bread crumbs from the bread. Place in stockpot with apples, squash, onions, chicken stock and tarragon. Season with salt and pepper.
  2. Simmer 30 minutes until vegetables are tender.
  3. Puree the mixture and reheat to simmer.
  4. Add the apple wine and cream. Do not boil.
  5. To serve, garnish with dabs of sour cream and chopped scallions.

Recipe from Cooks.com.